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CITRUS OLA OIL CAKE

How to Prepare Citurs ola oil cake the flower chef's style
Keyword Cakes, Citrus ola oil cake, Flower chef foods
Prep Time 7 minutes

Equipment

  • Pan
  • Electric cooker

Ingredients

  • 1 cups  good-quality extra-virgin olive oil plus more for the pan
  • 2 tbsp LorAnn Oils, Orange Oil
  • 2 cups all-purpose flour plus more for the pan
  • 1 tbsp kosher salt
  • 1 tbsp baking powder
  • 1/4 tbsp baking soda
  • 300 grams granulated sugar plus about 2 tablespoons for sprinkling
  • 1 tbsp freshly grated lemon zest plus 2 teaspoons lemon juice
  • 1 tbsp freshly grated orange zest
  • 2 tbsp LorAnn Oils, Vanilla Bean Paste
  • Flax Based Egg Substitute equivalent to 4 eggs
  • 11/4 cups plant based milk (cashew preferred) at room temperature

Instructions

  • Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour
  • In a large bowl, whisk together the flour, salt, baking powder and baking soda
  • In the bowl of an electric mixer set on high, beat the sugar, egg substitute and both zests until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes
  • Reduce speed to low, and add plant milk and lemon juice. Gradually add the flour mixture and beat until just combined
  • Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
  • Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes.